All you need to craft a classic Neapolitan pie—says Roberto Caporuscio of Kesté, Manhattan's best gourmet pizzeria—are the right ingredients. And these expert tips.

Pizza dough is made from four components, but flour is the most important, Caporuscio says. "The quality of the flour holds the dough together." He uses Caputo high-protein "oo" flour imported from Italy. Also, he says, "always use sea salt."